This Zucchini and Potato casserole is so delicious! It's dairy-free, egg-free, nut-free, soy-free, plant-based, Paleo, Keto, and can be made gluten-free! So if you love zucchini as much as us, you’ll find this easily slots into your rotation of zucchini dishes time and time again!
3medium zucchiniquartered and cut into large pieces
3large potatoespeeled and cut into large chunks
1medium green or red bell pepperseeded and chopped
3clovesgarliccrushed or finely minced
2shallotsdiced
½cupdry bread crumbs
crushed red pepperto taste
seasoned salt and pepperto taste
paprikato taste
⅓cupolive oil
1cupnutritional yeastoptional
Instructions
Preheat oven to 400 degrees.
In a large casserole dish, thoroughly mix together all the ingredients.
Place in preheated oven. After 30 minutes, mix it and let bake for another 30-40 minutes. Keep an eye on it to prevent burning.
Video
Notes
Spices/Herbs: Feel free to ramp up the flavor of the zucchini potato bake with extra herbs and spices. Smoked paprika, chili/cayenne powder or chili flakes, oregano, dried rosemary, etc. You can even make versions like Italian zucchini and potato casserole with garlic, rosemary, oregano, etc.
Other vegetables: There are several vegetables you can add-just be aware of the size you chop them and their baking time. Mushrooms, tomatoes, carrots, eggplant, kale (holds up better than spinach), cauliflower, corn, etc.
Protein: Add extra protein with the addition of legumes (like beans or chickpeas) or even small chunks of tofu or seitan.
Cream: For more of a zucchini and potato gratin, you can add a dairy-free cream (like coconut cream) to the mixture (1 ½-2 cups cream). If doing so, add the breadcrumbs to the top along with some optional, dairy-free cheese. Alternatively, you could make a creamy sauce like this vegan scalloped potatoes.